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Carrot & Pecan Nut Cake

With Cream Cheese Icing

4 eggs

295 ml vegetable oil

400 g white sugar

10 ml vanilla extract

250 g all-purpose flour

9 g baking soda

9 g baking powder

3 g salt

5 g ground cinnamon

330 g grated carrots

120 g chopped pecans

 Icing

115 g butter, softened

225 g cream cheese, softened

480 g confectioners’ sugar

5 ml vanilla extract

120 g chopped pecans

Method:

Preheat oven to 175 degrees C. Grease and flour a 9×13 inch cake pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.

Mix in flour, baking soda, baking powder, salt and cinnamon.

Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Icing: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Mulled Wine Recipe

Ingredients

1 lemon or orange

6 sticks of cinnamon

12 whole cloves

¼ teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon allspice

red wine

¼ cup sugar

Method

Combine the spices and citrus in a dry red wine, such a Burgundy. Add ¼ cup of sugar. Heat this through for at least 15 minutes, but don’t boil. A clean large coffee pot is a great method for heating the wine.

Use an inexpensive wine for this recipe, but don’t get something that tastes absolutely horrible.

Serve immediately with warm mince pies and lots of Christmas goodwill.

Peaches in Lemongrass Syrup

330g (11/2 Cups) Sugar

Juice of 1 Lime

2cm piece of ginger, peeled

6cm piece of lemon grass, sliced

1 Cinnamon Stick

6 Peaches

250g blackberries or blueberries

Combine sugar & 3 cups of water in a heavy based pot.

Stir over heat until sugar is dissolved

Add lime juice, ginger, lemon grass & cinnamon – simmer over medium heat for 5 minutes

Add peaches & simmer until peaches are tender

Remove peaches & peel, then return to syrup

Allow to cool

Serve peaches & a little strained syrup with a few blackberries & ginger cream

Gingerbread

230 g Plain flour

1 teaspoon bread soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mixed spice

110 g butter, chilled & diced

110 g black treacle

110 g golden syrup

110 g muscovado sugar

280 ml milk

1 egg beaten

Heat oven to 180 oC

Sieve dry ingredients, except sugar, and rub in butter

Melt treacle with syrup until approx 40oC

Dissolve sugar in milk over low heat

Whisk milk into flour mixture

Whisk in treacle, followed by eggs – mixture should resemble batter

Bake for 45 mins – 1 hr

Cool completely in the tin

Wrap in greaseproof paper and keep for a couple of days before slicing

Kenmare Bay Hotel

 Sticky Toffee Pudding Recipe

Ingredients

300 ml water

175 g stoned dates, coarsely chopped

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

50g butter

175 g caster sugar

2 eggs

225 g plain flour

1 teaspoon baking powder

150 ml whipped cream to serve

For sauce:

300 ml double cream

225 g dark muscovado sugar

100 g butter

Method

1.      Pre-heat oven to 180 C/350 F

2.      Put water, dates, bicarbonate of soda & vanilla extract into a pan & bring to boil

3.      Cream butter & sugar together until pale & fluffy. Beat in eggs one at a time, adding a tablespoon of flour with second egg if mixture looks as if it is about to curdle. Sift remaining flour with baking powder & gently fold in.

4.      Bring date mixture back to boil. Slowly beat liquid into the creamed mixture to make smooth batter

5.      Stir in dates. Bake for 30 minutes

For Toffee Sauce:

            Put cream, sugar & butter into a pan and leave over low heat until sugar has melted

Serve with Ice cream & Toffee Sauce & Enjoy!!!